Stir-Fried Conch with Vegetables

Preparation info

  • Difficulty


  • Serves


    as an appetizer .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 3 tablespoons peanut oil
  • 2 to 4 live conch in shells, about 2 pounds, sliced thin (about 1 cup)
  • 2 teaspoons minced fresh ginger root
  • 2 tablespoons minced scallion
  • 1 pound bok choy stems, cut into -inch sections


  • 2 tablespoons thin soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon chili paste
  • 1 teaspoon sesame oil



Heat the peanut oil, and when it is hot, add the conch slices and stir-fry for 1 minute. Add the ginger and scallions. Continue to stir-fry for a few more seconds. Add the cut-up bok choy and the sauce ingredients. Continue to cook for another 4 to 5 minutes, until the bok choy is tender-crisp. Taste and adjust the seasoning according to your personal preference. To finish, add the sesame oil. Serve immediately.

  • Suggested Beverage: Dry generic white wine